Vegetarian Chili

We're in the depths of winter and I'm constantly craving for soups and stews. Chili falls into that latter category - warm, hearty and tasty.

There is a lot of debate about what makes a chili. Some frown upon beans in their chili, though I can't imagine the dish without it. In fact, I fall into the opposite group and say chili is delicious even without the beef.

This is a vegetarian/vegan chili that is easy to throw together using the contents of your kitchen pantry. The addition of bulgur may make you pause, but the grain simulates the texture of ground beef.

What makes a bowl of chili even better? Served with a side of cornbread. Really.

Vegetarian Chili
Adapted from Epicurious

1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
1 cup carrots, cubed
1-2 jalapeño peppers, stemmed, seeded, and minced
3 garlic cloves, minced
1/2 cup bulgur, rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
1 (28-ounce) can whole or diced tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 cup vegetable stock
1 teaspoon salt, or to taste

Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder and cumin and stir until well combined.

Stir in the tomatoes, beans and vegetable stock. Bring to a boil, then reduce the heat. Cover and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste.